I love anything to do with shrimp. I can probably eat it every night of the week. It’s a wonderful low fat food and very versatile. This one has a Latin flair with a bit of heat. Besides a main dish, this can also be served as an appetizer.
Spiced Chipotle Shrimp Skewers
2 lbs. extra large shrimp, cleaned and deveined, leave the tails on
1 tbsp. chili powder
1 tsp. hot chili powder (more or less to your tastes)
1 tbsp. garlic powder
1 tsp. paprika
3 tbsp. honey
2 tbsp. vodka
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1/2 tsp. hot sauce, or to your taste
2 lemons, 1 juiced, the other cut into chunks
salt and pepper, to taste
Soak skewers in water.
To a medium bowl add all the dry ingredients. To a large bowl add the wet ingredients and mix well. Combine wet and dry ingredients. Place the shrimp in a ziploc bag and add the marinade to the shrimp. Make sure marinade is distributed evenly and place in the refrigerator for 2 hours. About a half hour before cooking, add the lemon juice. You don’t want to add it in the beginning because the acid in the juice will begin to “cook” the shrimp.
Preheat oven to 350 degrees.
After the shrimp has marinated, thread about 5 shrimps on a skewer. You will probably have an uneven amount left over so just add them to the other skewers. Lay the skewers on a sheet plan lined with non stick foil. Bake for 10 minutes, turning once until shrimp are pink. Turn oven up to broil and place the shrimps under the broiler for about 3 minutes so they can get brown. Be careful not to burn them. When done, remove from the oven and garnish with the lemon chunks.
Original recipe from Hispanic Kitchen